Deep-Fried Eggs with Mushroom Salad

Deep-Fried Eggs with Mushroom Salad.jpg

Servings: 6


  • 7 eggs
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 lb (500 g) mixed mushrooms, torn into 1-inch pieces
  • 1 tsp chopped garlic
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground pepper
  • 6 cups mixed greens
  • 2 tbsp finely chopped green onions
  • Vegetable oil for frying
  • 3/4 cup all-purpose flour
  • 1 cup panko


Bring pot of salted water to boil and add 6 eggs. Boil for 5 minutes then remove eggs from hot water immediately and plunge into an ice-water bath. Let rest for 5 minutes. Crack shells and carefully remove. Reserve eggs.

Heat 2 tbsp olive oil in skillet over high heat. Add butter and then mushrooms and sauté until they start to lose their juices, about 5 minutes. Add garlic and sauté for 2 more minutes or until juices fully evaporate. Add balsamic and season with salt and pepper.

Toss greens and green onions with remaining 2 tbsp olive oil and season with salt. Divide onto 6 plates and top with mushrooms.

Heat enough vegetable oil to reach 2 inches in depth in pot over high heat. Beat remaining egg with a little salt. Roll each cooled egg in flour, shaking off excess. Dip each in egg mixture and roll in panko to coat. Reserve on a plate.

Add eggs to oil, working in batches, and fry for 1 minute or until panko is crisp. Remove from oil and sprinkle lightly with salt. Immediately add to salad, cut in half just before serving.